Vegetable-Bean Soup

2 tbsp extra-virgin olive oil

2 medium carrots, diced small

2 celery stalks, diced small

1 medium yellow onion, diced small

3 garlic cloves, minced

1 tsp. dried thyme

coarse salt and ground pepper

2 cans (15.5 ouces each) cannellini beans, rinsed and drained

1 can (28 ounces) diced tomatoes

4 cups low-sodium vegetable broth (I used chicken broth)

1/4 cup chopped fresh parsley (I used 4 tsp dried)

grated Parmesan, for serving

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25-30 minutes. Season to taste with salt and pepper. Serve with Parmesan.